Crabbie’s Scottish Beef Fillet with Creamed Mushroom

Method

• Preheat oven to 190c / gas mark 5
• Cut the beef fillet into 2, season with salt and pepper
• Heat up a large frying pan
• Slowly put the fillets of beef into the frying pan
• Cook for two minutes each side
• Put onto a baking tray place in oven for 9min
• Let the fillet rest
• In the same pan you cooked the fillet, throw the wild mushrooms and shallots in
• Once cooked out, pour in the cream, Crabbie’s Original Alcoholic Ginger Beer and red wine vinegar
• Reduce by half, then finish with the parmesan and tarragon, season
• Pour the creamed wild mushrooms on top of the fillet
• Put the breadcrumbs on top put under the grill until the crumbs are golden brown
• Serve with roast potatoes or chips